What is Chinese beef and broccoli sauce made of?

It’s a mix of soy sauce, Shaoxing wine, broth, sugar, and cornstarch. These combine to create a savory, glossy sauce with the perfect balance of salty and sweet.

How do Chinese get beef so tender?

They slice it thinly against the grain and use a marinade with cornstarch and soy sauce. Sometimes baking soda is added to tenderize tougher cuts before stir-frying quickly over high heat.

What is the secret to good beef and broccoli?

The secret is heat and timing. Use high heat for quick searing, don’t overcook the broccoli, and let the sauce thicken just enough to coat everything evenly.

Is beef and broccoli Chinese or American?

It’s inspired by Chinese cooking techniques but adapted in America. The dish combines Chinese stir-fry style with ingredients commonly found in American kitchens.

Chinese Beef and Broccoli Recipe | Quick & Delicious Dinner

Name: Chinese Beef and Broccoli Recipe | Quick & Delicious Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 lb flank or skirt steak (or other cuts like chuck or round roast); 1 tablespoon soy sauce (for marinade); 1 tablespoon peanut or vegetable oil (for marinade); 1 tablespoon cornstarch (for marinade); Optional: 1/2 teaspoon baking soda (for tenderizing tougher cuts); 1/2 cup chicken or beef stock; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons soy sauce (for sauce); 1 teaspoon dark soy sauce (optional); 2 teaspoons brown or white sugar; 1 tablespoon cornstarch (for sauce); 1 head broccoli, cut into bite-sized florets; 1 tablespoon peanut or vegetable oil (for stir-frying); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Description

This Chinese Beef and Broccoli is a classic takeout-style dish made easy at home. Tender beef and crisp broccoli come together in a savory sauce that’s ready in just 30 minutes.

Ingredients

Scale

1 lb flank or skirt steak (or other cuts like chuck or round roast)

1 tablespoon soy sauce (for marinade)

1 tablespoon peanut or vegetable oil (for marinade)

1 tablespoon cornstarch (for marinade)

Optional: 1/2 teaspoon baking soda (for tenderizing tougher cuts)

1/2 cup chicken or beef stock

2 tablespoons Shaoxing wine or dry sherry

2 tablespoons soy sauce (for sauce)

1 teaspoon dark soy sauce (optional)

2 teaspoons brown or white sugar

1 tablespoon cornstarch (for sauce)

1 head broccoli, cut into bite-sized florets

1 tablespoon peanut or vegetable oil (for stir-frying)

3 garlic cloves, minced

2 teaspoons ginger, minced

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Instructions

1. Slice beef thinly against the grain into 1/4-inch pieces or 1/2-inch sticks. Marinate with soy sauce, oil, and cornstarch for 10 minutes.

2. Mix sauce ingredients in a bowl until well combined.

3. Steam broccoli in a skillet with 1/4 cup water over medium-high heat for about 1 minute until just tender. Remove and set aside.

4. Wipe the skillet dry, heat oil, and spread beef in a single layer. Let sear undisturbed for 30 seconds, flip, and cook briefly until browned but still pink inside.

5. Add garlic and ginger, stir briefly to release aroma.

6. Return broccoli to the pan, stir sauce again to fully dissolve cornstarch, and pour in. Cook until the sauce thickens, about 1 minute. Serve immediately.

Notes

For tougher cuts of beef, add 1/2 teaspoon baking soda to the marinade and let it sit for 30 minutes before cooking.

If dark soy sauce is unavailable, substitute with 1/2 teaspoon molasses for added color and flavor.

If peanut oil isn’t available, drizzle 1/2 teaspoon toasted sesame oil at the end for extra aroma and depth.

Dish is saucy and best served with rice.

You can substitute half the broccoli with carrots, red peppers, or snap peas.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 291
Sugar: 4.5g
Sodium: 790mg
Fat: 14.3g
Saturated Fat: 4.2g
Unsaturated Fat: 10.1g
Trans Fat: 0g
Carbohydrates: 13.9g
Fiber: 1.5g
Protein: 26.6g
Cholesterol: 48mg